Add the chopped onion, garlic clove, 4 cloves, and salt and.

Heat the oil and chopped guanciale (pork cheek) in a large, heady-bottomed pot, then brown the pieces of oxtail in the hot oil. Step 1, make sure to wash and dry the oxtail and chop it into large pieces. The no frills hostaria serves coda stewed in a dense tomato sauce. Preparation for Coda alla Vaccinara Recipe. Hostaria da Settimio is my neighborhood joint. Get your coda-trapizzino fix at the Testaccio shop or head to the Ponte Milvio location at Piazzale Ponte Milvio 13. The outstanding sauce and crusty pizza make a delectable meal on the go. The tail is cut into smaller pieces and slowly simmered with browned prosciutto or lardo, wine, tomato pure, and vegetables such as carrots, celery, and leeks. Trapizzinois the place for trapizzini (triangular pockets of pizza bianca) filled with coda alla vaccinara. Coda alla vaccinara (Coda di bue alla vaccinara, Roman Oxtail Stew) Coda alla vaccinara is the Italian name for a flavorful, braised oxtail stew. The somewhat formal Roman institution serves top notch offal and oxtail with a subtle hint of chocolate. The off-the-beaten track gem serves a refined coda alla vaccinara, delicate with lovely stewed tomato flavors.Ĭhecchino dal 1887 is my choice for a special occasion. Tender oxtail with pine nuts, chocolate and spices wins my heart and stomach every time.Ĭesare al Casalettois my go to trattoria not only for beautifully braised oxtail but also for classic Roman pasta dishes. Wafts of cocoa fill the air as the plate floats from the kitchen to the table. Here are my top 5 places to dig into coda.Īgustarellois my absolute favorite informal place to indulge in coda. Some recipes call for pine nuts, raisins, dark chocolate, cinnamon and nutmeg. Roman-Style Braised Oxtails (Coda Alla Vaccinara): Coda alla Vaccinara is a typical dish born in Rome where the Vaccinari (those who butchered the cows). Next steps? Add white or red wine and let it evaporate. Prosciutto or lardois browned with onion and added to the stew. The tail is cut into pieces and slowly boiled with carrot, leek, celery, bay leaves and thyme. I’ve been chasing the best tail in Rome ever since.Ĭoda alla vaccinara is a Roman specialty. After appetizers, pasta, a main course and dessert the conversation went like this…”I could eat something else, you? You’ve never had oxtail?! you call yourself a food person and you’ve never tasted coda.” So our second dessert was coda alla vaccinara and there began my obsession. Save my name, email, and website in this browser for the next. I was at a trattoria in Trastevere with a dear friend/chef. I giggle when I think of the first time I ate coda alla vaccinara (oxtail stew) more than 6 years ago.